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Chocolate Stout Cake with Beer Brown Sugar Butter Cream Filling & Porter Ganache

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Ingredients
  

For the Cake:

  • 3 cup flour
  • 1 tbs baking powder
  • 2 tsp baking soda
  • ΒΌ cup unsweetened cocoa powder
  • 1 tsp kosher salt
  • 2 sticks 16 tbs unsalted butter
  • 2 cup sugar
  • 4 eggs
  • 1 1/2 cup 2 3.5 oz bars 72% dark chocolate, chopped
  • 1 1/2 cup Chocolate Stout
  • 1 cup of brewed coffee cooled

For The Filling (Buttercream):

  • 1/2 cup beer
  • 1/2 cup of brown sugar
  • 12 tbs of butter softened
  • 1/2 tsp salt
  • 1 cup powdered sugar

For The Ganache:

  • 2 cups of dark chocolate chips
  • 1/2 cups of Blake Butte Porter
  • 1/2 cup heavy cream

Instructions
 

Cake:

  • Preheat the oven to 350.
  • Combine flour, salt, baking powder, baking soda and the cocoa powder in a bowl and whisk until well combined.
  • In the bowl of a stand mixer add the butter and sugar and beat until well combined. Add the eggs one at a time, beating well after each egg, scraping the bottom of the bowl between additions.
  • In a microwave safe bowl, add the 72% chocolate. Microwave for 30 seconds, remove and stir. Repeat until the chocolate is melted.
  • Add the melted chocolate to the sugar/egg mixture and blend well. While the mixer is on a medium-low setting, add the stout and then the coffee, continue to combine until well mixed, then add the flour mixture a little at a time until well combined.
  • Grease and flour two 9 inch cake pans. Bake for between 25 and 35 minutes (for cupcakes about 18 minutes) or until the cake springs back when lightly touched. Remove from oven and allow to cool.

Filling:

  • Place the beer in a microwave safe bowl, heat on high until very hot, add the brown sugar and stir until completely dissolved. Allow to cool to room temperature.
  • In the bowl of a stand mixer, add the butter (must be softened to room temperature or it will not work), salt and powdered sugar, beat until combined. Add the brown sugar mixture and mix slowly until mostly combined, then turn the mixer on high and then whip until the frosting is fluffy and well combined.

Ganache:

  • Place chocolate chips in a heat safe bowl. In a pot on the stove, add the heavy cream and the beer and cook over medium heat until hot and bubbly, stirring frequently, about 5-8 minutes. Pour the cream/beer over the chocolate chips and stir until well combined. Place in the fridge and allow to cool until slightly below room temperature.
  • Assembly:
  • Place the first layer of your cake on a a cake plate. Top with your brown sugar butter cream. Add the second cake layer. Pour the warm ganache over the top and allow it to run down the sides. Spread with a knife if necessary.